Advice needed- How to maximize use of space

johnnyp · February 2016

I'm trying to decide how many pork butts, ribs, briskets, etc. I can do at the same time on the XL. My biggest concern is when the meat over hangs the platesetter. Is there a simple way to keep the meat on the edge from overcooking and/or burning?

SoCalTim · February 2016

HDAF under the meat (on the grate) where the PS doesn't give a barrier.

Ozzie_Isaac · February 2016

50lbs is my max ..

johnnyp · February 2016

SoCalTim said:

HDAF under the meat (on the grate) where the PS doesn't give a barrier.

this is reasonably effective with long cooks too, like brisket?

johnnyp · February 2016

@Ozzie_Isaacman, I'm trying to figure out if I can really load her up. I'm wondering if I can go 80lbs. 8 x 10 lbs butts.

Ozzie_Isaac · February 2016

johnnyp said:

SoCalTim said:

HDAF under the meat (on the grate) where the PS doesn't give a barrier.

this is reasonably effective with long cooks too, like brisket?

I have rotated ... HDAF works, for real long cooks I have cut firebricks that I place under to shield the ends.

badinfluence · February 2016

This is a loaded question. Kind of like how many fat women can I fit on a king size bed. Depends on how big the butts are.

Lit · February 2016

Pretty sure you can get 80lbs. I got over 40 lbs on the bottom shelf with a brisket on the top. You will need 2 lvls of cooking obviously.

johnnyp · February 2016

for real long cooks I have cut firebricks that I place under to shield the ends.

@Ozzie_Isaacgenius!

and @badinfluenceI wish you luck with your fat women. I hear they like whipped cream in the bedroom

Carolina Q · February 2016

No idea what Chef Wil did...

Image: https://us.v-cdn.net/5017260/uploads/editor/pz/n35y2g0vuuym.jpg

Lit · February 2016

johnnyp · February 2016

@Lityour second pic intrigues me. Did the edges of those butts burn?

johnnyp · February 2016

"Carolina Q" chef will MacGyvered something up. I'd love to know what

Lit · February 2016

johnnyp said:

@Lityour second pic intrigues me. Did the edges of those butts burn?

Like they said above if I notice they start burning I usually just double over some HD aluminum foil and slide it under the edge. At 250 the edges won't burn very fast and the shoulders will shrink a decent amount in the first couple hours.

SmokeyPitt · February 2016

johnnyp said:

@Carolina Q chef will MacGyvered something up. I'd love to know what

From the archives:
http://eggheadforum.com/discussion/62119/20-racks-of-ribs

Chef Wil shows up as "Unknown" (but so do others so it is hard to read). If I understand correctly no plate setter was used. I think this was before the plate setter was a thing. To be honest I don't understand how this would work without overcooking the ribs over the direct heat.

Advice needed- How to maximize use of space

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